Turkey soup is a favourite turkey leftover meal in our house. We like to use the turkey carcass as the base for the soup stock/broth. We call the broth ‘liquid gold’. Not only for the colour, but for all the nutritional benefits found within it. If I don’t have the time to make the soup within a day or two of roasting my turkey, I will freeze the turkey carcass along with some leftover turkey meat and make the soup a week or two later. It is time consuming to make, so ensure you will be home all-day to look after it. The end result is worth it!
Turkey and Rice Soup
Homemade Turkey and Rice Soup made from the leftover carcass of a roasted turkey.
Ingredients
- For the stock/bone broth
- 1 turkey carcass
- 2 large or 3 medium carrots cut in 2cm slices
- 1 large onion cut in quarters
- 2 stalks of celery cut in 2cm slices
- 3 bay leaves
- 10 peppercorns
- water For the soup
- 2 large or 3 medium carrots sliced into rounds
- 3 celery stalks sliced
- 3-4 cups cooked leftover turkey
- 1 cup uncooked rice
- 1 tbsp lemon juice
- Salt and pepper to taste
Directions
- First prepare the stock:
- Place the turkey carcass into a very large stock pot.
- Add the chopped carrots, celery, onion, bay leaves and peppercorns.
- Add enough water to cover the carcass by 4cm of water.
- Over high heat, cover and bring to a boil.
- Reduce the heat to medium high and let boil for a minimum of 8 hours, longer is always better.
- Check it at regular half hour intervals. The liquid will evaporate over time. This is good as it intensifies the flavour, however you need to make sure to add water 4 cups at a time if the level drops below 2/3 of the pot height or the carcass is no longer covered.
- After the stock has boiled for a minimum of 8 hours, pour the stock through a strainer, into a large soup pot.
- Let the remnants of the carcass cool a bit and then sort through to find pieces of turkey. Place pieces of turkey into a separate bowl.
- Discard the carcass and veggies used in making the stock.
- The stock you have prepared in the previous steps is the broth for your soup.
- Add the sliced carrots and celery to soup pot.
- Cut the leftover turkey into bite size pieces and add it to the turkey pieces saved from the carcass. You should have 3 to 4 cups of chopped turkey.
- Add the turkey to the soup pot.
- On high heat, bring the soup to a boil, then reduce the heat to medium high and let it boil for 1/2 hour.
- Skim any bubbles or fat that rises to the top.
- Add the rice and lemon juice.
- Simmer for an additional 1/2 hour until the rice is cooked. Continue skimming any bubbles and fat.
- Remove from the heat and add salt and pepper to taste. Enjoy!
- Recipe Notes
- A note about the turkey carcass. I put 1 tbsp of salt and 2 tbsp of Italian seasoning inside the cavity of the turkey when I cook it. If you do not season your turkey, you will need to add 1 tbsp of Italian seasoning and 1/2 tbsp of salt to the stock.
- I use long grain white rice. I have also had good results with brown rice. Jasmine rice will also work.
- I boil the carcass with some meat still on the bones. We are not big fans of dark meat so at least one full drumstick and both wings are usually added to the stock pot. I remove the meat from the carcass after it has finished boiling and add it to the soup along with the leftover turkey.
Yummy Gluten Free 